Seafood spring rolls 'sticks' with a citrus dipping sauce

1 servings

Ingredients

Quantity Ingredient
2 cups Master Seafood Mixture; see * Note
1 pack Lumpia wrappers
1 Egg; beaten with
2 ounces Water
Juice of 1 lemon
Juice of 1 lime
¼ cup Thin soy sauce
⅛ cup Chiffonade-cut mint leaves

Directions

* Note: See the "Master Seafood Mixture" recipe which is included in this collection.

Lay out a lumpia wrapper with corner facing you. Place a small mound at the bottom, moisten edges with eggwash and roll bottom corner towards the middle. Roll very long and thin spring roll 'sticks'. Fold in both sides and continue rolling. Finish roll and let rest.

Deep fry at 350 degrees until golden brown, about 5 minutes. Drain on paper towel. Mix together citrus juices, soy sauce and mint.

For Plating: Slice spring rolls in half on the bias and place on a lined plate with mint sprigs. Serve with small bowl of dipping sauce.

This recipe yields ?? servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B07) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-30-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 66 Calories (kcal); 4g Total Fat; (62% calories from fat); 5g Protein; 1g Carbohydrate; 187mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

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